Recipe Method

• To make the pickled chillies, add 200ml water and 200ml wine vinegar to a saucepan, bring to a simmer and then pour into a jar, over the top of 3 sliced chillies, 2 bay leaves, a finely chopped spring onion, a pinch of salt and a few whole peppercorns. These will keep well in the fridge for 1-2 weeks.
• Slice the potato in half, lay the halved potatoes flat, finely slice lengthways before stacking the slices together and finely slicing into fries.
• Add the fries to a bowl of cold water.
• Lay the smoked salmon on a plate, season generously with Jurassic Salt and black pepper.
• Finely chop some chives and a few pickled chillies.
• Add 3-4 tbsp cream cheese to a bowl. Mix in the chives and chillies.
• Add some rocket to a bowl, dress with a small drizzle of oil and a dash of vinegar.
• Drain the fries, pat dry, ensuring they are as dry as possible.
• Add the vegetable oil to a wok, bring to a high heat (not the highest possible).
• Slice and toast the bagels.
• Add 1 fry to the hot oil to check the oil is hot enough. It should sizzle straight away but not begin to colour for a minute or 2.
• In 2 batches, add the fries to the wok. You want to cook them for longer at a high heat as opposed to cooking them as quickly as possible over the highest heat. They should take about 4 minutes.
• Place a sieve over a saucepan and carefully spoon the fries into the sieve. Leave for 1 minute and then add to kitchen paper, season well with Jurassic Salt.
• Assemble the bagel by spreading a generous amount of cream cheese to each slice, top with rocket and then the seasoned smoked salmon.
• Serve with the crispy fries and enjoy!